Warm Roasted Carrot & Lentil Salad
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
3 servings
- 4 carrots
- 2 small red onions
- 1½ teaspoons fennel seeds
- 1½ teaspoons cumin seeds
- 1 tablespoon olive oil
- 1.8 oz pine nuts
- 480g canned green lentils
- handful of coriander
- 2.5 oz watercress
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. Peel the carrots and slice them on the diagonal; peel the onions and roughly chop them into sixths. Place the vegetables on a baking tray along with the fennel seeds, cumin seeds, olive oil and lots of salt and pepper. Roast for 30 minutes until tender and golden.
Step 2
Heat a pan and dry fry the pine nuts for a few minutes until they begin to turn golden; then set aside to cool.
Step 3
To make the cashew cream, simply blend all the ingredients in a high-speed blender until totally smooth.
Step 4
In a medium bowl, toss together the lentils, a drizzle of olive oil and a pinch of flaky sea salt.
Step 5
To serve, tip the cashew cream onto a large plate or serving dish and spread out into an even layer using the back of a spoon. Scatter over half of the lentils, followed by the roasted vegetables. Add the remaining lentils, coriander, watercress, pine nuts, a drizzle of olive oil and a pinch of flaky sea salt.
Step 6
Save recipe for the next time?
